THE LITTLE DAIRY QUEEN OF FARIBAULT opened a week ago, marking the unofficial start of spring in my southern Minnesota community, and we missed it. As a Celiac, I recommend Planter’s Dry Roasted Low Sodium Peanuts whose only ingredients is: peanuts.A DQ Peanut Buster Parfait (Minnesota Prairie Roots copyrighted file photo) Scoop vanilla ice cream into a dish then top with the warm hot fudge sauce and plenty of roasted peanuts. Let the hot fudge sauce cool until it’s warm, 15-20 minutes or so, then transfer to a jar or serve straightaway. Lastly, remove the pot from the heat then stir in butter and vanilla extract. Once the mixture comes to a simmer, turn the heat down to medium-low then continue to cook while stirring gently and constantly for 5 minutes, turning the heat down if it begins to bubble too aggressively. Stir constantly over medium-high heat until the sauce comes to a simmer. Start by adding semi-sweet chocolate chips to a saucepan with heavy whipping cream, light corn syrup, brown sugar, cocoa powder, and a pinch of salt. Add the irresistible crunch of roasted peanuts? Ugh, so good. I love how the warm hot fudge sauce stays chewy and tacky even after it’s drizzled over the cold ice cream. ?Ī Peanut Buster Parfait was always my order anytime our family took a special trip to Dairy Queen growing up (aside from a brief yet torrid love affair with Nerds Blizzards as a teen.) This irresistable treat always leaves me smiling though. I can neither confirm nor deny that it is also excellent scooped and eaten cold straight out of the fridge. To re-warm, all you have to do is scoop out however much sauce you want into a glass dish then microwave in 15-20 second increments, stirring between increments, until warm. Sealed tightly, it will last several weeks in the refrigerator. Cool slightly then drizzle over, well, pretty much anything.Īfter cooling slightly, pour the hot fudge sauce into mason jars with tight fitting lids – I use a funnel because I don’t trust my aim. #drool Simply melt semi-sweet chocolate chips in a mixture of heavy whipping cream, brown sugar, corn syrup, and cocoa powder before stirring in fragrant vanilla extract and butter until melted. Like I said, it’s reminiscent of warm brownie batter. Honestly, they’re two completely different products – that’s how much better homemade hot fudge sauce tastes. Making Hot Fudge Sauce from scratch is so simple you’ll be scratching your head wondering why you ever bought a jar of the pre-made stuff from the grocery store. Hot fudge sundaes loaded with whipped cream, sprinkles, and cherries look pretty, but good golly the simple combo of cold and creamy ice cream, warm and gooey hot fudge sauce, and crunchy peanuts is all I need in life! Hot Fudge Sauce from Scratch How three simple ingredients combine to make one INSANELY delicious treat, I’ll never understand. Peanut Buster Parfait is a simple hot fudge sundae made from ice cream, hot fudge sauce, and peanuts made famous by Dairy Queen in the ’70s. If these photos look slightly blurry it’s because my children were climbing all over me while I was taking them, clamoring for a taste. Best of all? My homemade hot fudge sauce tastes like molten chocolate brownie batter. That is to say, this seriously simple hot fudge sundae topped with peanuts is to die for and can be whipped up in just 10 minutes. I’ve got 99 problems and a Peanut Buster Parfait blanketed in homemade hot fudge sauce solves like, 67 of them. Make dinnertime stress free! Register for our 10 week Gluten Free Fall Meal Plan by September 7, at 4pm CT.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |